On a rainy day something warming and heartening, with a little mustard and cayenne to flavour!

You’ll need – (serves 2-3)

• 1 medium cauliflower
• 1 onion chopped
• 500ml vegetable stock
• 15g butter
• 100ml cream or milk if you prefer
• 50g cheddar cheese
• 1/4 teaspoon mustard powder
• a dash of cayenne pepper
• Olive oil

Break the cauliflower into florets and discard the stalk.

Melt a knob of butter and a little olive oil in a pan. Add a chopped up onion and stir gently until it softens. Add a quarter of a teaspoon of mustard powder, some salt and pepper and stir. Add the florets of cauliflower and the vegetable stock.  Simmer for about 10 minutes. The cauliflower should be nice and tender. Blend until smooth. Grate half of the cheese into the soup and melt. Add the cream (or you could use milk), stir in. Grate the rest of cheddar cheese on to the top of each serving and a dash of cayenne pepper!